snack saturday

Upside-down Rhubarb Cake

3 cups sliced fresh rhubarb or 300-g pkg frozen rhubarb, thawed

1 tbsp unsalted butter, at room temperature

1/4 cup strawberry or seedless raspberry jam

1 cup granulated sugar

1 1/2 cups  all-purpose flour

2 1/2 tsp  baking powder

1/2 tsp  each cinnamon and salt

2/3 cup  unsalted butter, at room temperature

2 eggs

1/4 tsp each almond and vanilla extract or 1/2 tsp vanilla

1/3 cup  milk

  1. If using fresh rhubarb, slice into 1/2-inch- (1-cm-) thick pieces. If using frozen rhubarb, defrost following package directions. Pat dry with paper towels. Place in a medium-size bowl.
  2. Preheat oven to 350F (180C). Generously coat bottom and side of a 9-inch (23-cm) cake pan or a 10-inch (25-cm) deep-dish pie plate with 1 tbsp (15 mL) butter. Place jam in a small bowl. Microwave on medium, uncovered, just until melted, 30 seconds. Pour jam over rhubarb and stir to evenly coat. Evenly sprinkle 1/4 cup (50 mL) sugar over bottom of cake pan or pie plate. Spoon rhubarb mixture overtop and evenly spread out.
  3. In a medium-size bowl, using a fork, stir flour with baking powder, cinnamon and salt. In a large bowl, using an electric mixer, beat 2/3 cup (150 mL) butter until creamy, then beat in remaining 3/4 cup (175 mL) sugar until evenly mixed, occasionally scraping down side of bowl. Add eggs, 1 at a time, beating well after each addition. Then beat in almond and vanilla extracts.
  4. Gradually beat in one-third flour mixture, then half of milk. Repeat additions, ending with flour mixture, beating just until blended. Batter will be thick. Spoon evenly over rhubarb to completely cover, then smooth top as best you can.
  5. Bake in centre of preheated oven until a cake tester inserted into centre of cake comes out clean, 40 to 45 minutes. After 30 minutes, check cake. If top is a deep golden brown, cover loosely with a piece of foil. If not, check colour occasionally until it is fully baked, covering with foil to prevent any more browning, if necessary.
  6. When done, remove from oven and let stand 5 minutes. Then run a knife around edge of cake. Invert onto a large cake plate. Great warm or at room temperature. Cake will keep well, covered, at room temperature or stored in the refrigerator overnight.

1 comment:

Barb said...

Never tasted Rhubarb...but sure looks good.

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